Salmon Entertaining

Beetroot-cured salmon blinis with apple-pickled celery

Name: Beetroot-cured salmon blinis with apple-pickled celery recipe
Yield: 40
Ingredients: 1 cup (220g) caster sugar; 1 cup (300g) rock salt; 10g black peppercorns, roughly crushed; 1 bunch dill, stems and leaves chopped; 1 small beetroot, grated; 1 tbs gin; 500g piece salmon, skin on, pin-boned; 125g cream cheese; 2 tbs horseradish relish (from specialty stores – substitute horseradish cream); 2 x packs (168g) store-bought blinis; 2 cups picked watercress leaves; 1/4 cup (60ml) cloudy apple juice; 1 tbs caster sugar; 1/4 cup (60ml) apple cider vinegar (we used Woolworths Macro apple cider vinegar); 4 celery stalks, trimmed, chopped into thin 7cm batons

Rate now

Jump to recipe

by Kirsten Jenkins

Dec 04, 2020

Salmon blinis are the OG, smash-hit starter, and should really be served at any occasion. Begin this recipe 1 day ahead.

1 cup (220g) caster sugar
1 cup (300g) rock salt
10g black peppercorns, roughly crushed
1 bunch dill, stems and leaves chopped
1 small beetroot, grated
1 tbs gin
500g piece salmon, skin on, pin-boned
125g cream cheese
2 tbs horseradish relish (from specialty stores – substitute horseradish cream)
2 x packs (168g) store-bought blinis
2 cups picked watercress leaves

Apple-pickled celery

1/4 cup (60ml) cloudy apple juice
1 tbs caster sugar
1/4 cup (60ml) apple cider vinegar (we used Woolworths Macro apple cider vinegar)
4 celery stalks, trimmed, chopped into thin 7cm batons

Method

1.

Combine sugar, salt, pepper, dill, beetroot and gin in a bowl and mix well to combine. Place half the mixture on two sheets of plastic wrap. Top with the salmon, skin-side down and cover with the remaining curing mixture. Wrap securely with extra plastic wrap. Place in a deep-sided tray and top with cans of food to weigh down. Refrigerate for 24 hours.
2.

Remove the salmon from the plastic wrap and wipe away any remaining salt mixture with a paper towel. Thinly slice the salmon away from the skin. Discard skin. Refrigerate, covered, until ready to serve.
3.

For the apple-pickled celery, place all the ingredients in a bowl and mix to combine. Set aside for 1 hour or until the celery softens.
4.

Combine the cream cheese and horseradish in a bowl and season with salt and pepper. Spread over the blinis, top with the watercress, pickled celery, salmon to serve.